Chicken cooked two ways at Vino Vino…
HAPPY HOUR TONIGHT AT 5:30!
chicken breast and thigh, butternut squash, bulgar, escarole, veloute
“The breast is pan-roasted,” says chef Esteban, “seared on the stove and then finished in the oven, in order to keep it juicy and moist. The thighs are fried to keep them tender.”